Raspberry Rhubarb Crisp Recipe
You Can't Get Enough!
This is a favorite of mine. I grew up eating variations of this recipe, as plain rhubarb, strawberry rhubarb, and my favorite raspberry rhubarb. This recipe is so good, that my wife told me I can't make any more, because she can't stay away from it. Well, I can't either, so do you think I'm going to listen to her? ;-)
Raspberry Rhubarb Crisp
- *** FILLING INGREDIENTS:, ***
- 1 1/2 cups Sugar
- 2 cups Cool Water
- 1/3 cup Corn Starch
- 4 1/2 cups Sliced Rhubarb
- 2 1/2 cups (12 oz.) Fresh or Frozen Raspberries
- 4 teaspoons Vanilla
- *** CRISP INGREDIENTS:, ***
- 2 cups Unbleached Flour
- 2 cups "Old Fashioned" Rolled Oats
- 2 cups Brown Sugar
- 3 teaspoons Cinnamon
- 1 cup (two cubes) Melted Unsalted Butter
- 2 teaspoons Vanilla
- 1 teaspoon Salt
- Preheat the oven to 350° F.
- Slice the rhubarb stalks in pieces at about a 45 degree diagonal across the stalk, and about 1/4 to 3/8 inch thick. This method enables large chunks of rhubarb while keeping the fibers short. Set the rhubarb aside with the raspberries.
- In a 3 quart saucepan, whisk the sugar, water, and cornstarch until the cornstarch is completely dissolved with no lumps. Bring the mixture to a boil then reduce the heat to simmer and stir frequently until the mixture is very thick, this should take approximately 5 minutes.
- Remove the pan from the heat and whisk in the 4 teaspoons of vanilla. Then gently mix in the rhubarb and the raspberries, until they are completely coated.
- In a medium (approximately 3 quart) bowl mix together the oats, flour, brown sugar, cinnamon, and salt.
- Melt the butter and whisk in 2 teaspoons of vanilla.
- Add the butter mixture to the oat mixture and mix until thoroughly combined and moist throughout the mixture.
- Spread half of the oat mixture, pressing it evenly onto the bottom of a 14 x 10 inch or a 13 x 9 inch baking pan.
- Spread the rhubarb mixture evenly over the first layer, then sprinkle the remaining oat mixture evenly on top. At this point, I like to lightly sprinkle just a few extra oats on top before placing it in the oven.
- Bake in the oven for 1 hour.
- Remove from the oven and let cool to allow the filling to set, or serve warm with vanilla ice cream on top.
For a gluten free recipe, try replacing the flour with oat or rice flour.
More by this Author
This article shows how to calculate the arc length when only given the chord length and the sagitta (the arc height perpendicular to the chord), with an illustration of how the formula is derived.
You probably remember a time when you were told that if you want to be successful, you need to write down your 5, 10, and 15 year goals. For many, that is the extent of their training in setting goals. SMARTER planning...
The story and history behind the famous quotation: Sound, sound the clarion, fill the fife! To all the sensual world proclaim, One crowded hour of glorious life Is worth an age without a name. By Thomas Osbert Mordaunt...